Strawberries, olives, basil, white chocolate, pepper
Ingredients
- For this recipe for strawberries, olives, basil, white chocolate and pepper, you will need:
- 24 lovely, ripe strawberries (such as Cléry)
- A generous handful of pitted olives (Lucques, Picholine, etc.)
- A small bunch of fresh basil
- 200 g caster sugar
- 50 cl of whole milk
- 15 cl of full-fat liquid crème fraîche
- 5 egg yolks
- 5 cl of full-flavoured olive oil
- ½ bar of white couverture chocolate
- QS olive oil, Penja white pepper
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Instructions
Place the ice-cream maker bowl in the freezer. Stone and prepare the candied olives: cut the olives into quarters and blanch them for a few seconds in boiling water. Repeat this process twice to remove the salt. Drain on kitchen paper.
In a saucepan, make a syrup with 10 cl of water and 100 gr of caster sugar, then simmer the olives gently in it for 15 minutes. Leave to cool, then repeat the process twice more. Leave the olives to soak in the syrup overnight.
Bring the milk and single cream to the boil. Meanwhile, beat the egg yolks with the sugar until pale. Pour the boiling liquid over them whilst whisking rapidly. Pour the mixture back into the saucepan and continue whisking. Leave to thicken over a low heat until it coats the back of a spoon.
- Pour the mixture into a bowl. Add the full-flavoured olive oil and mix well. Roughly chop the basil leaves (keeping some aside for garnishing) and stir them into the mixture. Leave to infuse in the fridge until completely cooled.
- Churn for 20 to 25 minutes, then place the ice cream in the freezer.
- Melt the chocolate in a bain-marie, add a few drops of olive oil and some freshly ground black pepper. Adjust the seasoning and whisk until smooth.
- Wash the strawberries, remove the stalks and dry them. Cut them in half (set aside 4 whole ones).
- Arrange the strawberries in a curve (5 strawberries cut in half, arranged in a staggered pattern, and 1 whole strawberry). Scatter pieces of candied olives on either side. Using a spatula, spread a little peppered chocolate onto the plate. Season the strawberries with a few drops of olive oil and some pepper. Place two quenelles of olive and basil ice cream on the plate. Finish with a few basil flowers and leaves. The photo shows an alternative way of plating up this dish.
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